How you doin’? ¿Cómo te va? When you make this salad for your family you will be doing very well, thank you.
For some of us, salads can be very boring… most families use them as the first course for dinner—a little lettuce, shredded carrot and a tomato slice or two. Why is this salad so different? Yes, it’s made with fresh, crisp produce, but it’s also loaded with different flavors and textures. It incorporates many of the ingredients found in Mexican cuisine. It is easy to make with both store-bought canned corn or fresh corn off the cob that you can grill or roast. You can use a store-bought taco mix (like Lawry’s) or you can use the Perspectives recipe below. You can use store bought chips, but freshly fried tortilla chips are so much better. And finally, if you want to get really showy, you can fry flour tortilla bowls and serve the salad in the bowl. Actually, you can add or delete ingredients at will according to the tastes and the whims of the chef.
I have had a lot of people ask over the last several weeks, where do all our recipes come from? We have over 10,000 recipes in our data base that come from our cookbooks, restaurants and The California Kitchen (our test kitchen). Our recipes are tested by chefs and cooks and meal providers (with no professional experience) to make sure that the recipes are understandable, easy to make and, as advertised, delicious. Let’s get cooking!
Prep time: 25 minutes
Cook time: 15 minutes
Yield: 4 servings
For the crisp tortillas and beef
1/4 cup light frying oil
4 (6-inch) corn tortillas, cut into thin strips
1 teaspoon kosher salt
1-pound lean ground beef (or ground turkey or chicken)
1/4 cup fresh tomato salsa
2 tablespoons taco seasoning (see recipe below or Lesson #24)
For the dressing
1 cup sour cream
1/2 cup fresh tomato salsa
2 tablespoons freshly squeezed lime juice
1 teaspoon taco seasoning
For the salad
1 head romaine, chopped, rinsed and dried (about 6 cups)
1 cup fresh cilantro leaves, picked
6 medium green onion tops, thinly sliced
1 (15-oz) can corn kernels, drained or 2 cobs of corn roasted or grilled, removed from the cob
1 (15-oz) can black beans, drained and rinsed
1-pint cherry tomatoes, rinsed and halved
2 cups shredded sharp cheddar cheese
1 medium avocado, diced
To make the crisp tortillas and beef
Prep time: 5 minutes
Yield: 1 cup
1/4 cup sweet paprika
2 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon cornstarch
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon granulated sugar
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
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©PERSPECTIVES/The Consulting Group, Inc. 2020
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